4 sweet potatoes
1 vegetable curry stock-cube
½ teaspoon of acacia honey
Extra virgin olive oil
Salt and pepper
Hot pepper
Created By Chef Antonella Iannone
Preparation
Heat the ventilated oven to 200°.
Wash and dry the potatoes and cut them into wedges.
In a small bowl, season the potatoes with oil, salt, pepper and hot pepper.
In a glass of almost boiling water, dissolve the stock-cube with the honey.
Place the potatoes in a casserole lined with baking paper and season them with the curry broth.
Bake them in the warm oven for about 20 minutes and, during the last minutes of baking, turn on the oven grill to give the potatoes a nice golden crunch.
